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Wednesday, February 2, 2011

I make this bread once a week for my son. Having bread the correct size for his reusable sandwiche boxes for school lead me to the discovery of the Pullman Loaf Pan, which I bought off Amazon.com. This pan also has a lid that you can get to go with it to make a perfectly square bread. I don't use the lid since I like the top of my bread to be allowed to rise. The even greater part about this recipe is that my daughter actually loves it too, even though she can have wheat.

Allergy Friendly Sandwich Bread: No gluten, dairy, eggs, soy or nuts.

by: Kendra Hubbell

Ingredients:

2 cup Gluten Free Oat flour

2 cup millet flour

1 cup tapioca starch

4 teaspoons xanthan gum

3 teaspoons sea salt

2 packets instant dry rapid yeast

2 1/2 cups warm water (at 110 - 111 degrees, using a thermometer .)

2 tablespoon flax meal added to 8 tablespoons warm water.

6 tablespoons extra virgin olive oil

4 - 6 tablespoons honey

2 teaspoon lemon juice or apple cider vinegar

Directions:

1. In a bowl, mix all dry ingredients and sift. If you are feeling too lazy to sift, you can mix the ingredients using a wisk. I usually opt for the wisk.

2. In the Kitchenaid mixer (using paddle attachment) combine the flax meal and warm water for 3 minutes. Let sit for a bit to allow the mixture to thicken.

3. Add the honey, lemon juice (or vinegar), olive oil and mix until well combined, about 3 - 5 minutes. This creates an emolsion with the oil.

4. In a Pyrex measuring cup, heat water to 110 - 111 degrees. Once you've confirmed the water is 110-111, add the yeast in the cup. Stir and allow it to sit for 5 minutes. Caution: If your water is too hot, you will kill the yeast. This can happen very easily and your bread will flop.

5. Back to the Kitchenaid mixer, I added a bit of the dry ingredients and a bit of the water and yeast combination, from the Pyrex cup, to the wet ingredients in the mixer, using the paddle attachment, a bit at a time until all ingredients were combined, for approximately 5 - 7 minutes in the mixer.

Here is what to expect the dough to look like. It doesn't look at all like bread dough made with wheat.

6. I then put the bread into a Pullman Bread pan, which is double the size of a standard bread pan, sprayed with canola oil non-stick spray. The dough will be very sticky and it will look like you don't have enough dough to accomidate the pan. Trust me, you do. I just smear the dough into the bottom of the pan with a kitchen scraper and cover it with plastic wrap.

Let it rise for 45 - 60 minutes (or more, until the bread is at the top of the pan) in the microwave or other warm place.

Reminder: don't turn the microwave on. ;-) I may occasionally take the bread out, re-heat the water in the Pyrex, then put the bread back in to rise some more.

7. Cut a few diagnal slits on top of the bread. Sprinkle a few sea salt flakes on top.

8. Bake it in the oven on 350 degrees for 1 hour. Aften 10 - 15 minutes, you may want to add a tent of aluminum foil so the top doesn't burn.

9. The bread is done when you can tap on the top and it "feels" done. I'm having trouble explaining that one but you'll know what I mean. If you stick a toothpick in part of it, it should come out clean. Remove the bread immediately from the pan and allow to cool on a cooling rack for 20-30 minutes.

You can make this into Rosemary bread by adding 1 1/2 -2 cups fresh rosemary leaves when mixing your dough.

2 comments:

I used this dough for rolls! I just scooped a bit out with an ice cream scoop on to a sheet pan lined with a silpat. Let them rise for 45 minutes and baked them until they were golden. Yummy for rolls and also for buns for our burgers tonight :)